Nero wolfe's anchovy butter
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Anchovy fillets | |
| Juice of 1 lemon -OR- | ||
| 1 | ounce | Cognac |
| (The Mother Hunt) | ||
| 1 | tablespoon | Chopped fresh parsley |
| 1 | cup | Sweet softened butter |
Directions
Mash anchovy fillets with the lemon juice (or cognac) in a mortar until all the juice has been incorporated. Mix in the chopped fresh parsley. Add the mixture to the butter and beat well to form a smooth paste. Pack into a small crock and refrigerate for at least 1 hour before using.
SOURCE: The Nero Wolfe Cookbook by Rex Stout The Viking Press, Inc.
625 Madison Avenue, New York, NY 10022 ISBN 670-50599-4 Library of Congress #72-75754 1973
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